Cut the eggplant lengthwise into one-centimeter slices, salt it, and place it in a colander with a plate on top. After 30 minutes, rinse and cut into cubes.
In a large heavy-bottomed skillet, heat a bit of olive oil and sauté the mushrooms along with the eggplant and garlic. Stir for 5 minutes and add the tomatoes that we have removed from the can and chopped, also adding the liquid from the can. Cook slowly for 15 minutes. Then season with salt and pepper.
Meanwhile, cook the pasta or any long pasta of your choice in plenty of salted water until al dente. Drain.
Return the pasta to the same pot where it was cooked, add plenty of chopped parsley, mix, pour in the sauce, and mix again.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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